The cheese cellar
Le Bristol's workshops
First came the living bread crafted with freshly milled heritage wheats, then the magnificent handmade delights of the chocolate factory and the exclusive wine cellar. Now, Les Ateliers du Bristol is introducing a fourth expertise to its refined offering with the addition of an in-house cheese cellar
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The shared brainchild of Le Bristol’s triple-Michelin-starred Chef Eric Frechon and award-winning cheesemaker Marie-Anne Cantin, the fromagerie features an aging cellar, where a seasonal selection of cheeses, some of which are prepared in Le Bristol’s own kitchens, are laid to develop and mature in the cool, dark cellar lined in wood and maintained with the perfect balance of humidity.
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Guests are now invited to experience the immense and rare delight of fresh Khorasan bread baked on the premises paired with a rich Comté or a smooth chevre aged on-site. Never one to miss out on an opportunity to express his creativity, Chef Eric Frechon will enrich the selection with his own recipes from time to time, including a salted butter Camembert marinated in Calvados and enrobed in breadcrumbs.
Cheeses from the in-house cheese cellar, are served at Epicure, 114 Faubourg and Café Antonia.
A selection is also available to take away from the Epicerie des Ateliers du Bristol, located adjacent to the hotel’s entrance on rue du Faubourg Saint-Honoré.